Mustard-Maple Chicken
with Wild Rice Pilaf
SERVINGS 4 (1 chicken thigh +^2 ⁄ 3 cup rice
pilaf each)
PREP 20 minutes SLOW COOK 8 hours (low) or
4 hours (high)
Nonstick cooking spray
1 cup shredded carrot
(^1) ⁄ 2 cup wild rice, rinsed
(^1) ⁄ 2 cup chopped onion
(^1) ⁄ 3 cup sliced almonds, toasted
1 1 ⁄ 3 cups no-salt-added chicken broth
or stock
4 bone-in chicken thighs (about
1 1 ⁄ 2 lb. total)
4 tsp. pure maple syrup
1 Tbsp. spicy brown mustard
2 tsp. cider vinegar
2 cloves garlic, minced
(^1) ⁄ 2 tsp. dried sage, crushed
(^1) ⁄ 2 tsp. salt
(^1) ⁄ 2 tsp. black pepper
- Lightly coat the inside of a 3^1 ⁄ 2 - or
4-quart slow cooker with cooking spray.
Combine the next four ingredients (through
almonds) in the slow cooker. Stir in broth.
Cover and cook on low 2 hours or on high
1 hour. - Remove skin from chicken thighs and
place chicken in slow cooker. In a bowl stir
together the remaining ingredients. Pour
over chicken. Cover and cook on low 6 hours
or on high 3 hours more. Use a sloted spoon
to serve rice pilaf. Top with chicken thighs.
PER SERVING: 300 CAL. | 8 G TOTAL FAT
(1 G SAT. FAT) | 71 MG CHOL. | 547 MG SODIUM
27 G CARB. | 4 G FIBER | 8 G SUGARS | 30 G PRO.
Skin off Fat
BONE-IN THIGHS STAY MOIST IN THE SLOW
COOKER, BUT YOU SHOULD FIRST REMOVE THE
FATTY SKIN. GRASP THE SKIN WITH A PAPER
TOWEL AND PULL IT OFF FROM ONE END OF A
THIGH TO THE OTHER. TRIM ANY EXCESS FAT.